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Pfeffernusse Cookies recipes

Pfeffernusse Cookies recipes

This recipe guides you in creating traditional German Pfeffernusse cookies, aromatic with a unique blend of warming spices like cloves, nutmeg, cinnamon, ginger, cardamom, and black pepper. Made with butter, brown sugar, molasses, and anise extract, these festive treats are rolled into small balls, baked until golden, and generously coated in sifted powdered sugar for a delightful finish.
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Total Time 1 hour
Course Snack
Cuisine American
Servings 22 people
Calories 3361.1 kcal

Equipment

  • 1 Stand Mixer Or electric hand mixer
  • 2 Large Mixing Bowls For dry and wet ingredients
  • 1 Measuring Cups and Spoons
  • 2 Baking Sheets
  • 1 Sifter For powdered sugar

Ingredients
  

Main

  • Pfeffernusse Cookies2 1/4 cups flour 315 grams or 11 ounces
  • 1/2 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon baking soda
  • 1/2 cup butter softened (114 grams or 4 ounces)
  • 3/4 cup brown sugar 150 grams or 5 1/4 ounces
  • 1/4 cup light molasses
  • 1 egg
  • 1 teaspoon anise extract
  • 2 cups sifted powdered sugar 180 grams or 6 1/3 ounces

Instructions
 

  • In a large bowl, whisk together the flour, cloves, nutmeg, cinnamon, ginger, cardamom, black pepper, and baking soda. Set aside.
  • In a separate large bowl, using a stand mixer or electric hand mixer, cream the softened butter and brown sugar until light and fluffy.
  • Beat in the egg and molasses until well combined. Stir in the anise extract.
  • Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined to form a soft dough. Do not overmix.
  • Cover the dough tightly and chill it in the refrigerator for at least 1 hour, or preferably overnight, until firm enough to handle.
  • Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  • Scoop small portions of dough and roll them into 1-inch balls. Place them about 1 inch apart on the prepared baking sheets.
  • Bake for 10-12 minutes, or until the edges are lightly golden and the cookies are set. They will be soft but will firm up as they cool.
  • While the cookies are still warm, sift the powdered sugar into a shallow bowl.
  • Gently toss the warm cookies a few at a time in the sifted powdered sugar until thoroughly coated. Transfer to a wire rack to cool completely.

Notes

Ensure butter is properly softened for a smooth, homogenous creamed mixture, preventing lumps. The array of spices (cloves, nutmeg, cinnamon, ginger, cardamom, black pepper) is central to Pfeffernusse; for an intensified aroma and flavor profile, consider lightly toasting whole spices before grinding them. Chilling the dough is crucial: it not only firms the dough, making it easier to handle and roll, but also allows the complex flavors to meld and deepen, while preventing excessive spreading during baking. For the final coating, ensure the powdered sugar is thoroughly sifted to prevent any lumps. Tossing the warm cookies directly in the sugar helps it adhere better, creating a distinct, satisfying crust.